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Calm your tits, it’s not boiling yet!

It’s Friday and the gorgeous sun that we’ve had all week has suddenly and distressingly been snatched away by the sky gods, so we decided to hole up inside and cooking Warming Food and Watch StarWars and Listen to Backstreet Boys. (Is our age showing?)

After vetoing ALL THE THINGS involving aubergine and cucumber, we settled on the following recipe.

This recipe is so good, Three and Four are still scraping the pots. We have declared culinary triumph and are feeling very smug about our skills.

Jaime Oliver’s Chicken, Chorizo and PrawnJambalaya

You will need:(We halved the recipe found here and adjusted spice levels to Not British.)

Skin the chorizo (*insert phallic joke here*) and season the chicken with salt, pepper and cayenne pepper. Make sure you’ve chopped all the ingredients as mentioned above.

Heat the pot with oil and throw in the chicken and sausages. Watch for scalding hot chorizo scented oil spraying on your face.

After the chicken has browned add the onions, celery, peppers, thyme, bay leaves, salt and pepper.

Stir and fry on a medium heat for 10-12 minutes until the vegetables have softened. Stir occasionally.

Add the garlic and chillies. Stir around for a minute or so and then add the tomatoes and chicken stock to the pot.

Bring everything to a boil. Keep your tits calm, make sure it’s really boiling. Place the lid on the pot, turn down the heat and simmer for 30-35 minutes. The chicken is ready once you can easily pull the meat off the bone. At this point, taste the sauce and realize it needs a lot more cayenne than the recipe called for. Do not taste without stirring after adding the cayenne- unless you have no lungs. If you like you can remove the chicken bones, then add the rice. Give it a good stir and put the lid on.

Cook for 15-20 minutes until the rice is cooked, stirring occasionally. DO NOT REMOVE LID FOR LONG PERIODS OF TIME DAMMIT. THE MOISTURE. IT ESCAPES. Add more water if you feel the rice needs more liquid (hint: it will). Taste and congratulate yourself on your awesome Jambalaya making skills.

Stir in the prawns and chopped parsley. Cook for 4-5 minutes, until the prawns are pretty in pink (*alliteration orgasm*). Season with salt, pepper and more cayenne pepper. Serve and enjoy.

One two three four – SCORE[Numerical ratings are out of four, where four is best/healthiest/hardest.]Taste: 3.5Difficulty: Easy as Number Four after several lethal cosmosHealthiness: 2.53 (minus points for rice, chorizo, and general danger to health caused by spitting oil and cayenne inhalation)Tummy Friendliness: 4Calories: Jaime estimates this at around 350 kcal per serving. He doesn’t define what a serving is though so … … do with that what you will.Cost: Good chorizo and prawns can be a bit dear, but otherwise very accessible.Overall: 3.5 ish? We like this a lot: it’s easy, filling, and jambalaya in your mouth is good.